Bagel with Lox and Cream Cheese
A classic New York deli staple. Toasted bagels generously schmeared with cream cheese, layered with silky smoked salmon, and topped with capers and red onion. The perfect savory breakfast or brunch.
For 4 servings
4 steps. 5 minutes total.
- 1
Step 1
- a.Prepare Ingredients
- b.Slice each bagel in half horizontally.
- c.Very thinly slice the red onion into rings. If desired, soak in cold water for 10 minutes to reduce sharpness, then drain well.
- d.Finely chop the fresh dill.
- e.Drain the capers from their brine.
- 2
Step 2
- a.Toast the Bagels
- b.Place the bagel halves, cut-side up, in a toaster or under a broiler set to high.
- c.Toast for 2-4 minutes, watching closely, until the edges are golden brown and the surface is crisp.
- 3
Step 3
- a.Assemble the Bagels
- b.Spread a generous layer of softened cream cheese on each of the eight toasted bagel halves (about 2 tablespoons per half).
- c.On the four bottom halves, artfully drape the lox slices over the cream cheese (about 2 oz per bagel).
- 4
Step 4
- a.Garnish and Serve
- b.Top the lox with a few rings of red onion and a sprinkle of capers.
- c.Garnish with a scattering of fresh dill and a crack of black pepper.
- d.Serve immediately, either open-faced or by placing the top bagel half on top. Offer lemon wedges on the side for squeezing over.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and texture, use high-quality bagels from a local bakery.
- 2Soften the cream cheese by leaving it at room temperature for 30 minutes. This makes it much easier to spread without tearing the bagel.
- 3If you find raw onion too sharp, you can soak the slices in cold water for 10 minutes to mellow their flavor.
- 4Assemble the bagels just before serving to prevent them from becoming soggy.
- 5Experiment with flavored cream cheese, such as chive or scallion, for an extra layer of flavor.
Adapt it for your goals.
Toppings
Add thinly sliced tomato, cucumber, or a few arugula leaves for extra freshness and crunch.
ProteinProtein
While lox is classic, you can substitute with other types of smoked fish like smoked trout or gravlax.
BagelBagel
Try different types of bagels like pumpernickel, rye, or poppy seed to change the flavor profile.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
The lox (smoked salmon) is an excellent source of EPA and DHA, omega-3 fatty acids that are crucial for brain health and have been shown to reduce inflammation and lower blood pressure.
Excellent Source of Protein
Both the salmon and cream cheese provide a significant amount of high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and keeping you feeling full and satisfied.
Provides Key B Vitamins
Salmon is packed with B vitamins, particularly B12, B6, niacin, and riboflavin. These vitamins are vital for energy production, creating and repairing DNA, and reducing inflammation.
Frequently asked questions
Lox is salmon that has been cured in a salt brine (brined), but not smoked. Smoked salmon can be cold-smoked (most common for this dish) or hot-smoked. Gravlax is a Nordic style of salmon cured with salt, sugar, and dill. Cold-smoked salmon is the most common and accessible choice for this recipe and is often colloquially called lox.